Experience Ember’s Wild Game Series at The Meritage Resort, inspired by Chef Nicole Heaney’s Wyoming roots and open-flame cooking.

The Feathers menu, available March 6–20, highlights game birds with a Trio of Fowl Liver Pâté, Roasted Squab with arugula and artichoke, and 14-Day Dry-Aged Liberty Farm Duck Breast with spring peas and port reduction.

The series kicks off with an intimate Chef’s Table Dinner on March 6, hosted by Chef Heaney. Seats are limited for this exclusive culinary journey reserve your spot to savor wild ingredients transformed into refined, unforgettable dishes.